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4 ounces mini alphabet or other small pasta shapes (such as mini fusilli, penne, rotelle, acini di pepe or pastina)
1 tablespoon Cabot Unsalted Butter
1 tablespoon King Arthur Unbleached All-Purpose Flour
3/4 cup whole milk
2 ounces Cabot Sharp Cheddar, grated (about 1/2 cup)
1-2 tablespoons Cabot Plain Greek-Style Yogurt
Favorite cooked vegetables (optional)
1. Cook pasta according to package directions; drain well and transfer to medium bowl.
2. In small saucepan, melt butter over low heat; when hot but not bubbling, whisk in flour; cook, stirring, for 1 to 2 minutes.
3. Gradually whisk in milk; continue stirring for several minutes until sauce is simmering and thickened.
4. Remove from heat and add cheese and yogurt, stirring until cheese is melted. Stir sauce into reserved pasta. Add vegetables if desired.
Recipe courtesy of Jimmy Kennedy.